Weeknight Carbonara: No Bacon, Loaded with Greens

Name: Weeknight Carbonara: No Bacon, Loaded with Greens
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 0 pieces Sea Salt (Coarse salt and ground pepper); 2 tbsp Olive Oil (2 tablespoon olive oil); 1 piece Yellow Onion (1 onion, peeled and thinly sliced); 0 pieces Red Pepper Flakes (pinch red pepper flakes); 1 lb Greens (1 to 2 pounds greens, soaked in water to allow dirt to settle — up to 2); ½ lb Bucatini (1/2 to ¾ pound bucatini, linguini, or pappardelle — up to 0.75); 2 pieces Egg (2 large eggs); ¼ cup Parmigiano Reggiano (¼ cup grated Parmigiano Reggiano, plus more for serving); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice plus more to taste)

Weeknight Carbonara: No Bacon, Loaded with Greens - Pasta (American)

30 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1Set a large pot of salted water (I use 1 tablespoon kosher salt) to boil. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. When it shimmers, add the onion, immediately turn the heat down to medium, season with a pinch of kosher salt, and sauté stirring occasionally, until soft and just turning to color, 7 to 10 minutes. Meanwhile, transfer greens to a colander to drain—it’s OK if some of the water clings to the greens.
2Add a pinch of red pepper flakes to the onions and stir for 30 seconds. Add all of the greens. (Note: If you are using 2 lbs. of greens, you may have to add them incrementally to the pan.) Cook over medium to medium-high heat until greens shrink way down—use tongs to flip the greens around and help them wilt. Season with a pinch of salt. Turn off the heat.
3Add pasta to boiling water and cook according to package instructions. Reserve ½ cup (or more) of the pasta cooking liquid. In a medium bowl or liquid measure, whisk together eggs, parmesan, and juice. Whisk ¼ cup pasta water into egg mixture.
4Drain pasta and immediately add to the pan with the onions and greens. Pour egg mixture into pan and toss with tongs to combine, turning heat to low or medium if greens have cooled way down. Season with salt and pepper to taste. Taste. Add more lemon or more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.